In addition to the Annual Meeting/Pasty Luncheon in May, the society celebrates St. Piran's Day (the Patron Saint of Cornish Tinners) on March 5th. There is an annual harvest celebration in late summer/early autumn, and a Christmas celebration.

Participation in the annual Milwaukee Holiday Folk Fair takes place in November. The society always has a cultural display.

Each year a scholarship is presented to a deserving high school senior of Cornish ancestry.

Within the society there have been a Cornish genealogy interest group and a Cornish language group. Other interest groups are encouraged to form.

The society occassionally participates in Celtic and Cornish festivals in Wisconsin. A booth at the Midwest Cornish Festival in Mineral Point is a yearly activity.

The North American Cornish Genealogy Seminar is co-sponsored by the society and the Southwest Wisconsin Cornish Society.

Join with others to ensure that the Cornish have a culturally rich future in the Greater Milwaukee area and throughout Wisconsin.

Beginning in the 1830's and 1840's, Cornish immigrants began to settle in Wisconsin.

The lead mines of southwestern Wisconsin (Mineral Point, Linden, Shullsburg, Dodgeville, etc.) beckoned the Cornish miner, while the rich, fertile prairie lands of the southeastern part of our state (Palmyra, Little Prairie, Eagle, Yorkville, etc.) called the Cornish farmer.

Throughout the formative years of Wisconsin, the Cornish were a major ethnic group in these areas, offering their expertise in industry, esp. mining, and agriculture.

The seal of the State of Wisconsin depict a miner, as well as farming and mining tools. Compare Wisconsin's seal with that of Cornwall. Need we say more?

In addition to the Annual Meeting/Pasty Luncheon in May, the society celebrates St. Piran's Day (the Patron Saint of Cornish Tinners) on March 5th. There is an annual harvest celebration in late summer/early autumn, and a Christmas celebration.

Participation in the annual Milwaukee Holiday Folk Fair takes place in November. The society always has a cultural display.

Each year a scholarship is presented to a deserving high school senior of Cornish ancestry.

Within the society there have been a Cornish genealogy interest group and a Cornish language group. Other interest groups are encouraged to form.

The society occassionally participates in Celtic and Cornish festivals in Wisconsin. A booth at the Midwest Cornish Festival in Mineral Point is a yearly activity.

The North American Cornish Genealogy Seminar is co-sponsored by the society and the Southwest Wisconsin Cornish Society.

Join with others to ensure that the Cornish have a culturally rich future in the Greater Milwaukee area and throughout Wisconsin.

A few years ago, The Cornish Society of Greater Milwaukee put together a Cornish Sweets recipe booklet.

Below are some of our favorite recipes. Some are served at our annual Pasty Luncheon held in late April or early May of each year. Why not join us?

SOCIETY CORNISH RECIPIES

Cornish Pasty

It wouldn't be a pasty luncheon without Pasty! Janet Sevier's recipe for Pasty is 'dreckly from Cornwall.

The ingredients below make three pastys, each requiring a 10" diameter circle.

2 cups flour

2 Tablespoons margarine

1/4 cup shortening

1 cup liquid (1/2 cup milk & 1/2 cup water)-may need less

9 oz. very thinly sliced flank steak - partially frozen

14 oz. or 3 medium to large onions, finely chopped

thinly sliced potatoes

thinly sliced rutabaga (twice as much as potato)

salt & pepper to taste

Mix the crust together as you would any pastry. Roll and cut out three 10" diameter circles.

Onto one half of each circle lay the potato, rutabaga and onion.

Lay the sliced steak over the vegetables and add salt and pepper.

Bring the other half of the circle over the half with the ingredients and seal the sides well.

Bake at 400 degrees for about 1 hour on the middle shelf of the oven.

The Cornish Society of Greater Milwaukee's

Saffron Cake

8 grains of saffron 1 tsp lemon extract

3/4 cup boiling water 2 1/2 cups flour

1/2 cup butter 2 tsp baking powder

1 1/2 cups sugar 1/4 tsp salt

2 eggs

1 1/2 cups raisins or currants (soak in boiling water & drain)

Steep the saffron overnight in the boiling water.

Cream the butter, sugar, eggs and lemon. Sift flour, baking powder and salt. Dredge the raisins/currants in the flour and add to the butter mixture alternating with the steeped saffron. Pour into a greased and floured loaf pan. Bake at 350F for at least 1 hour or until done.

AND FOR DESSERT

Norma Simon's Cousin Jack Cookies

2 1/4 cups flour 3 tsp. nutmeg

1 cup sugar 1 tsp salt

1/2 tsp baking powder 1 cup currants

1 cup shortening or oleo 1 tsp vanilla

2 eggs

Moisten currants with 1/2 cup water or milk. Stir the dry ingredients together. Mix in the shortening, eggs and vanilla. Add the currants with the water or milk (you may need to add more to hold). Roll the cookies out and cut with a cookie cutter (like sugar cookies) or drop by tablespoon onto a cookie sheet. Bake at 350F oven for 12-15 minutes.

Cornish Thimble Tarts

E. Mae Reese

My Cornish grandmother, mother and many Cornish women living in the Mineral Point and Linden area in southwestern Wisconsin made these. It was a popular way to use left over pastry dough. Strawberry and raspberry jam or jelly were favorites for filling.

3 cups sifted flour 3-4 Tblsp. ice water

1 tsp. salt jam or jelly

1 cup lard

Cut lard into dry ingredients until like coarse meal. Add water a small amount at a time until mixture holds together.

Shape into a ball and divide into two equal parts. Chill.

Working with one part, flour board, roll out as for pie crust, but slightly thinner. Cut circles with 2 1/2 inch round cutter. Place on cookie sheets close together, prick with fork. Bake in 400F oven for 5-7 min. or until slightly brown.

Roll out other half of dough, cut with cutter as above. With a thimble cut three holes in each circle. Bake on cookie sheet at 400F oven for 3-5 min. or until slightly brown. Cool.